Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie

HERSHEY'S Dark Chocolate Mousse provides a delicious end-of-the-meal treat, thanks to HERSHEY'S SPECIAL DARK Cocoa. Garnish with a strawberry or raspberry for that perfect final touch. Suitable for any occasion.

PREP
10 min
BAKE
50 min
CALORIES
610.0

Ingredients

  Amount Per Serving % DV *
Calories610
Calories from Fat370
Total Fat41 g63% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium270 mg11% DV
Total Carbohydrates61 g20% DV
Dietary Fiber6.0 g24% DV
Sugars44 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  Amount Per Serving % DV *
Calories610
Calories from Fat370
Total Fat41 g63% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium270 mg11% DV
Total Carbohydrates61 g20% DV
Dietary Fiber6.0 g24% DV
Sugars44 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
1 unbaked 9-inch pie crust
1-1/2 cupsHERSHEY'S SPECIAL DARK Chocolate Chips
1-1/2 cupspecan halves or pieces
1 tablespoonall-purpose flour
1/4 cupbutter (1/2 stick), softened
1/3 cuppacked light brown sugar
3 eggs
1/3 cupdark corn syrup
2 teaspoonsvanilla extract
1/4 teaspoonsalt

Directions

  • 1. Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
  • 2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.
  • 3. Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in pecan mixture. Pour mixture into baked pie crust.
  • 4. Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. Makes 8 servings.
Ingredients sitting on a table

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